breakfast friday | my everyday waffle
/I never really expected to become infatuated with waffles. I thought a waffle maker was the one appliance I could live without. They're so big! They only make sweet, breakfast waffles! I quickly debunked the second of those statements when I made waffle grilled sandwiches, savory waffles, doughnut waffles, and brownie waffles, justifying that this appliance have a permanent spot on my counter.
Waffles have been my breakfast of choice for at least 6 months now. I can barely remember a day when I didn't make waffles for breakfast. I'm not talking about a waffle loaded with butter + maple syrup, however. That's not really everyday-able. I'm talking about a super-simple, hearty, satiating, banana-sweetened waffle. There's no oil or sugar added to this recipe. It makes 1 waffle that holds me over for 5 hours. I have about 3 breakfasts that can keep me completely satiated until lunch and this is one of them.
For the longest time I remember trying to do the whole 3 smaller meals + 3 snacks a day but finally realized that way of eating just wasn't for me. I didn't like constantly thinking about what I was going to eat 2 hours later. I was staring down the clock thinking about my next meal, never really feeling fully satisfied.
After realizing my body wasn't made for that type of scheduled eating I started experimenting with different types of breakfast options that were hearty and nutrient dense. This is what first led me to the buckwheat bake and now this waffle is a spin-off from that.
The great thing about waffles is that they are so much quicker than the buckwheat bake. You need about 3 minutes to make the batter and about 5 minutes to let it cook. While it's cooking you can be doing things like putting on makeup, letting the dogs out, packing lunch, etc. I even think they're faster then making a pot of stovetop oatmeal.
And for the topping...
I've been stirring up this little concoction for about 1 or 2 years now. It's a simple combination of peanut butter, protein powder, and milk. I know everyone has different thoughts when it comes to using protein powder, but it's something I've come to really enjoy and gives me a little extra protein boost in the morning. I eat 1/2 serving mixed into peanut butter most mornings but rarely/never add it to other things like smoothies, baked goods, etc. The protein powder I use is raw, organic, vegan, non-GMO, and made with sprouted seeds + grains. It's a whole-food product I feel good about using.
Now, back to waffles.
If you're looking for a fluffy + light waffle this probably isn't for you. It's dense + hearty with a great crispy texture on the outside and soft, bready texture on the inside. This is a waffle suitable for everyday eating.
It's a waffle that I rarely actually measure the ingredients for. I really had never measured the liquid ingredients until today, so I could share it with all of you.
And for the days when I am out of eggs I created a very similar vegan version that comes out just as crispy, filling, and tasty.
I use this double-sided waffle maker that we got for a gift last year.
Everyday Breakfast Waffle
gluten-free, dairy-free // yields 1, 6-inch Belgian waffle
with egg:
- 1 large egg
- 1/4 cup well-mashed banana, about 1/2 medium banana
- 3 1/2 tablespoons light buckwheat flour
- 2 tablespoons almond meal
- 2 tablespoons ground flax meal
- 1-2 teaspoons cinnamon
- 3-4 tablespoons unsweetened almond/soy milk
peanut butter protein topping:
- 1 tablespoon creamy peanut butter
- 2 tablespoons protein powder of choice, I use this one
- 1-3 tablespoons milk of choice
- Preheat your waffle maker to medium and grease if necessary.
- Whisk the egg in a bowl then whisk in the mashed banana.
- Add the buckwheat flour, almond meal, flax, and cinnamon to the bowl.
- Pour the milk over top and whisk until just combined. Do not overstir. Batter should be thick but pourable.
- Pour/scrape into your waffle maker and lightly spread.
- Close and cook until desired doneness is reached. I usually cook mine for 1 1/2 cycles.
- While cooking, stir peanut butter protein ingredients together in a bowl [if using] until smooth. Add more milk for a thinner consistency.
- Top however you choose and serve.
Everyday Vegan Breakfast Waffle gluten-free, vegan // yields 1, 5/6-inch Belgian waffle
vegan version:
- 1/4 cup well-mashed banana, about 1/2 medium banana
- 5 tablespoons light buckwheat flour
- 2 tablespoons almond meal
- 2 tablespoons ground flax meal
- 1-2 teaspoons cinnamon
- 6 tablespoons unsweetened almond/soy milk
- Preheat your waffle maker to medium and grease if necessary.
- Add mashed banana to a bowl.
- Add the buckwheat flour, almond meal, flax, and cinnamon to the bowl.
- Pour the milk over top and stir/whisk--with a fork--until just combined. Do not overstir. Let sit for 2-3 minutes. Batter with be very thick and not pourable.
- Scrape into your waffle maker and lightly spread.
- Close and cook until desired doneness is reached. I usually cook mine for 1 1/2 cycles.
- While cooking, stir peanut butter protein ingredients together in a bowl [if using] until smooth. Add more milk for a thinner consistency.
- Top however you choose and serve.
notes/substitutions: Light buckwheat flour is ground from raw/untoasted/hulled buckwheat groats. I buy these in the bulk bins and grind them into flour with my high-speed blender in small batches. Packaged buckwheat flour is typically made from unhulled buckwheat which creates a much earthier flavor profile. I have successfully made these with oat flour but you will want to reduce the milk by about 1 tablespoon. I prefer the texture with buckwheat flour. For a pumpkin spice version substitute banana for pumpkin puree and pumpkin spice instead of cinnamon. You may want to add 1-2 teaspoons of maple syrup or honey as the pumpkin does not add sweetness like banana does. Applesauce can be used instead of banana but decrease by 1 tablespoon as the consistency is thinner. Applesauce will also create a less sweet version.
Time to get your waffle on. #bfastfridayclub
Other waffle recipes of note:
- Belgian Brownie Waffles
- Blueberry Oat Wafflesand waffle French toast
- Cornbread Waffles
- Basic Buckwheat Waffles not as hearty as the everyday waffle
- Savory Spinach + Cheese Waffles
- Honey Dipped Doughnut Waffles
In doughnut news....Head on over to Teri's blog, A Foodie Stays Fit, and Angela's blog, Oh She Glows, to read two interviews [both different!] about the book and enter their giveaways to win a copy of Baked Doughnuts for Everyone!!
My mom is coming to visit today, and I'm slightly excited. Counting down the hours!!
Happy weekending.
Ashley